Coconut Poached Cod with Ginger and Lime

1. Stage

Season the fish: On a clean cutting board, thoroughly pat both sides of fish dry. Sprinkle with salt on both sides.

2. Stage

Pickle the chilies: In a small bowl combine 2 tablespoons lime juice and chilies. Set aside until you’re ready to serve.

3. Stage

Make the fried ginger topping: Set a paper towel lined plate aside for the fried ginger. In a Dutch oven or large, deep skillet set over medium-high heat, add the oil. Sauté the ginger in oil for 30 seconds to 1 minute until it appears golden brown. Err on the side of caution here, as there will be some residual carryover cooking, and the ginger will continue to darken in color (if the ginger burns, you will need to start over). Immediately remove pan from the heat and pour the ginger and oil mixture into a fine-mesh sieve set over a bowl. Evenly scatter the strained ginger from the sieve to a paper towel lined plate and set aside. Reserve the ginger oil.

4. Stage

Sauté the aromatics: Wipe the pan clean, using a clean kitchen towel or paper towel, removing any residual browned bits of crisped ginger. Add strained ginger oil back into the pan and set to medium-low heat. Cook the garlic and lemongrass, until aromatic and lightly browned, about 2 minutes.

5. Stage

Simmer the poaching liquid: Stir in coconut milk, fish sauce, brown sugar, the lime zest, and the remaining 1 tablespoon of lime juice to the pan. Bring to a boil at medium-high heat, then reduce the heat to medium and simmer at a gentle boil for 10 minutes, maintaining medium-sized bubbles at the surface of the liquid. Season the liquid with additional fish sauce, brown sugar, or lime juice as needed.

6. Stage

Poach the bok choy: Reduce the heat to low and stir in the bok choy. Cook, until the greens are wilted, and stems are slightly softened but still crunchy, 1 to 2 minutes. Using a slotted spoon, remove the bok choy and divide among four serving bowls.

7. Stage

Poach the fish: Carefully add the fish into the pan and cook, covered, on low heat, until the fish is cooked through, 6 to 9 minutes. When cooked, the fish will transform from translucent to opaque and gently flake when prodded with a fork. You can also use a thermometer to check the internal temperature, which should be between 140°F and 145°F. Note that thinner pieces will cook faster than thicker ones. The liquid should be just barely simmering, with small bubbles so make sure to adjust the heat as needed. Gently remove the fish from the pan with a slotted spoon or fish spatula and divide among the serving bowls.

8. Stage

Reduce the sauce: Simmer the coconut milk for an additional 3 to 5 minutes on medium heat until it thickens and reduces slightly. Liquid should not appear watery at all—it should coat the back of a spoon like a thick curry. Season with more fish sauce, brown sugar, or lime juice as needed.

9. Stage

Assemble the dish and serve: Divide the hot poaching liquid into each bowl equally. Top with the fried ginger, pickled chilies, lime wedges, and chopped cilantro. Serve. Did you love the recipe? Give us some stars and leave a comment below!